Procecssing and Preparation

Title

Procecssing and Preparation

Description

This section includes about 20 cookbooks selected from the Wilbur Special Collections extensive Vermont cookbook collection for their representation of different points along the home-cooking chronology, from fully scratch cooking with a Yankee emphasis to the introduction of packaged products and the expansion of global flavors and recipes seen in cookbooks.

In addition this section includes interviews, excerpted recordings and articles on aspects of food production from butter-making, to cheese production, to cellaring and canning vegetables and fruits. These mostly refer to historical processes, although there are a few items that talk about the renewed interest in some of these types of processing, showing that older foodways have become new again.

Four-part series about one family's food cultivation and prepararation in the late 1800s with the Robinsons who lived in Ferrisburgh, where Rokeby Museum now exists. Based on journals, letters and other historical data. Includes details on Merino…

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